It’s a good thing to make mistakes sometimes. Like when you find a recipe that sounds awesome, you try it, but totally mis-read the ingredient, and end up with something so much better by mistake.
So I found this original recipe of salt and pepper oven fries on Epicurious, and tried it last week. The special ingredient is the Japanese spice called shichimi togarashi. It’s a common item you see in Japanese restaurants when you order noodles. It comes in a small glass shaker like this:
If I had used the right ingredient, I would have ended up with some spicy fries that may have been pretty decent. But that would have made this blog post kind of boring.
I’m going to blame my mommy brain here. I had this spice (shichimi togarashi) in my cupboard. But for whatever reason, I reached for the rice seasoning. The rice seasoning is a combination of nori (seaweed), sesame seeds, and other things I don’t recognize. I bought it to season rice for Joshua, but he doesn’t like it, so it has just been sitting in our cupboard. It looks like this:
So when you substitute the rice seasoning in a recipe that calls for spicy seasoning, what you end up with is completely different. But trust me, my “mistake fries” actually taste so much better than the intended recipe. So here’s the recipe for the “mistake fries”. You’ve got to try it!
- 3 large baking potatoes (about 2 1/3 pounds) peeled, cut lengthwise into 1/2-inch-wide planks, each plank cut lengthwise into 1/2-inch-wide strips
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon
shichimi togarashiJapanese rice seasoning (i.e. nori komi furikake)
- 1 teaspoon sugar
Place rack in top third of oven and preheat to 400°F. Place potato strips on rimmed baking sheet. Drizzle with olive oil; toss to coat. Roast 25 minutes. Using spatula, turn chips over. Roast until tender and golden brown around edges, about 15 minutes longer.
Mix salt, rice seasoning, and sugar in small bowl. Sprinkle over chips.